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SALTED CARAMEL FLOURLESS CHOCOLATE CUPCAKES
a Hungry Girl recipe

1 can black beans, drained and rinsed
1/2 cup cocoa powder
1/2 cup egg whites, from 3 to 4 large eggs
1/3 cup unsweetened applesauce
1/3 cup pumpkin
1/2 cup monkfruit sweetener or other sugar replacement that is cup for cup like sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons mini chocolate chips

To serve:
Sugar free caramel syrup
kosher salt

Add all the ingredients down to the chocolate chips into the bowl of a food processor.  Blend until completely well 
combined and smooth.  You will probably need to scape the bowl down at least once.  Transfer to a bowl for easier
mixing and stir in the chocolate chips. Generously spray 8 cups of a muffin tin with cooking spray.  Divide cupcake
batter evenly between the 8 cups.  Bake at 350 for 35 to 40 minutes or until a toothpick near the center comes
out mostly clean.  A few crumbs are fine. Makes 8.

To serve drizzle with a little caramel syrup and sprinkle on some kosher salt.

Let's Cook YouTube Video
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